Preheat oven 425 degrees. Rub the roast all over with garlic, thyme,
olive oil, generously salt and pepper to taste. Saute the apples,
figs, cherries and almonds in butter, stirring constantly, for about
3 minutes. Remove from heat and stir in applesauce, dark brown
sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
Place rosemary sprigs on top of stuffing. Cover stuffing and exposed
ends of ribs with aluminum foil.

Roast pork for 20 minutes, then reduce heat to 350 degrees and
continue roasting until the internal temperature of the pork reaches
150 degrees, approximately 2 hours. Transfer the pork to a platter
and let stand for 15 minutes.